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Parve
Medium
8 Servings
Allergens 
1 h, 15 m
Diets
Although it’s inspired by the dairy version, this incredibly smooth and creamy soup, which my sister Faige prepares often, is pareve, so you can serve it in the evening at a meat meal.
32 ounces fresh mushrooms
6–8 scallions
4 tablespoons oil
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
1/2 cup flour
8 cups chicken stock (parve)
2 cups Gefen Almond Milk
1 teaspoon salt
1/4 teaspoon pepper
In a food processor or with a hand blender, purée mushrooms with scallions.
Heat oil in a soup pot. Add mushroom mixture and sauté for eight minutes. Add garlic and sauté an additional two minutes. Add flour and stir to thicken.
Add stock and milk. Bring to a simmer and cook over low heat for one hour.
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I’m a Bachur learning in Israel, Made this for my Dira, everybody went absolutely crazy for it!!!